Lipid oxidation is a challenge many face when evaluating and maintaining a product's shelf life. Light, oxygen, temperature, and trace metals are factors that increase lipid oxidation leading to off-flavors, off-odors, rancidity, and an overall shorter product shelf life. Unsuitable processing conditions and packaging along with improper transportation and warehouse storage conditions can significantly impact the rate of oxidation as well. Adding an antioxidant to your product or food contact packaging can help. Antioxidants, such as butylated hydroxyanisole (BHA) from Camlin, inhibit the chain reaction of lipid oxidation by sequestering oxygen molecules through a process called scavenging free radicals. Limiting lipid oxidation means products stay fresher longer.
Discoloration or breakdown of carbon bonds
Current antioxidant packages lack FDA, kosher, or halal clearances
Shelf life stability or oxidation
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